Cut the chicken into bite-size pieces, then coat it with 2 tablespoons cornstarch, salt, black pepper, paprika, and cayenne pepper.

Finely chop the onion, mince the garlic, and dice the carrot.

Heat 1 tablespoon olive oil in a frying pan over medium-high heat, then brown the coated chicken for 5 to 7 minutes.

Add the chopped onion, garlic, and carrot to the pan, then sauté for 4 to 5 minutes until softened.

Pour in 240 ml tomato puree and 100 ml water, then stir until the sauce is combined.

Stir 2 tablespoons peanut butter into the sauce, then simmer over low heat for 10 minutes until creamy and the chicken is cooked through.

Place the couscous in a mixing bowl and cover it with 180 ml boiling water, then cover and rest for 5 minutes.

Fluff the couscous with a fork, then serve the chicken peanut sauce over it.

Chop the coriander and scatter it over the dish before serving.